Zobrazeno 1 - 10
of 400
pro vyhledávání: '"Pavlić Branimir"'
Autor:
Krulj Jelena, Pezo Lato, Kojić Jovana, Pavlić Branimir, Šimurina Olivera, Cvetković Biljana, Bodroža-Solarov Marija
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 25, Iss 2, Pp 69-73 (2021)
Amaranth seeds contain oil with important nutritional properties, in particular, because of the presence of essential fatty acids, high content of minerals, vitamins, lysine and squalene. In this study, the kinetics of the supercritical fluid extract
Externí odkaz:
https://doaj.org/article/aa771a3375a84ce4af923f0fc32dcfea
Autor:
Vakula Anita S., Pavlić Branimir M., Tepić-Horecki Aleksandra N., Jokanović Marija R., Daničić Tatjana N., Dulić Jovana I., Šumić Zdravko M.
Publikováno v:
Hemijska Industrija, Vol 74, Iss 5, Pp 293-303 (2020)
Sweet cherries (Prunus avium L.) were vacuum dried at different temperatures in the range between 50 and 70ºC and different pressures between 20 and 200 mbar. Seven mathematical models (Henderson-Pabis, Modified Henderson-Pabis, Simplified Fick
Externí odkaz:
https://doaj.org/article/fbd4001767a54af79f03091de65d5033
Publikováno v:
Journal of the Serbian Chemical Society, Vol 85, Iss 1, Pp 9-23 (2020)
This work aimed to obtain a validated model for prediction of retention time of terpenoids isolated from sage herbal dust using supercritical fluid extraction. In total 32 experimentally obtained retention time of terpenes, which were separated and d
Externí odkaz:
https://doaj.org/article/bf4e5fa377e9431a83571ec2ff59daae
Autor:
Vakula Anita S., Drašković-Berger Mirna V., Daničić Tatjana N., Tepić-Horecki Aleksandra N., Pavlić Branimir M., Jokanović Marija R., Šumić Zdravko M.
Publikováno v:
Food and Feed Research, Vol 46, Iss 1, Pp 91-98 (2019)
Red currants (Ribes rubrum L.) were dried by vacuum drying on different drying temperatures (30, 40, 50, 60 and 70 °C) at constant pressure (20 mbar). The main goal of the research was to investigate changes of physical and chemical properties of re
Externí odkaz:
https://doaj.org/article/92fc970db7af470e93978749dd384df9
Autor:
Vakula Anita, Horecki-Tepić Aleksandra, Pavlić Branimir, Prole Nevena, Božović Predrag, Šumić Zdravko
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 22, Iss 3, Pp 129-132 (2018)
Fresh black seedless grapes were dried by convective, vacuum and freeze drying in order to investigate and compare the physical (moisture content, water activity, total colour change and rehydration power) and chemical (total phenolic, flavonoids and
Externí odkaz:
https://doaj.org/article/a3b39b45a4c14db6ba8248cd25db922c
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 22, Iss 4, Pp 174-179 (2018)
The purpose of this paper is to compare the essential oils (EOs) of three Lamiaceae species (Satureja montana (winter savory), Ocimum basilicum (basil) and Origanum vulgare (oregano)) isolated by hydrodistillation (HD) and microwave-assisted hydrodis
Externí odkaz:
https://doaj.org/article/f7d18aa8751e44fda47d297c8751275c
Autor:
Drašković Mirna V., Vakula Anita S., Šumić Zdravko M., Daničić Tatjana N., Jokanović Marija R., Pavlić Branimir M., Tepić-Horecki Aleksandra N.
Publikováno v:
Acta Periodica Technologica, Vol 2018, Iss 49, Pp 31-41 (2018)
The influence of different fermentation conditions and cabbage hybrids and variety, “Tenacity“, “Bravo” and “Futoški“, on physico-chemical properties of cabbage heads was studied in this research. Experiment was set up in industrial c
Externí odkaz:
https://doaj.org/article/e17b4401118f4e7b84c0625e1fb5fccf
Variation of bioactive compounds content in fermented cabbage: influence of fermentation temperature
Autor:
Drašković Mirna, Horecki-Tepić Aleksandra, Šumić Zdravko, Malbaša Radomir, Vitas Jasmina, Pavlić Branimir, Vakula Anita
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 21, Iss 3, Pp 136-141 (2017)
The aim of this study was to analyze the effect of different fermentation temperature on bioactive compounds content of cabbage heads (Brassica oleracea var. capitata). Fermentation process was carried out at the temperature intervals 16-18°C, 18-20
Externí odkaz:
https://doaj.org/article/11dd0c3627b9480fa61f9cbab311d05a
Autor:
Vakula Anita, Horecki-Tepić Aleksandra, Šumić Zdravko, Vidović Senka, Drinić Zorica, Pavlić Branimir
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 20, Iss 3, Pp 114-121 (2016)
The objective of this work was to optimize the vacuum drying of garlic in order to preserve good physical properties. Fresh garlic (Allium sativum L.) was dried by vacuum drying process under different drying conditions. Three level, three variable,
Externí odkaz:
https://doaj.org/article/e8ae3788122c4be0a608c1f72a3d5b9e
Publikováno v:
Acta Periodica Technologica, Vol 2016, Iss 47, Pp 193-203 (2016)
The supercritical fluid extraction of aroma compounds from basil (Ocimum basilicum L.) was studied. Response surface methodology was used to optimize the parameters of the process. Full factorial design was applied to evaluate the effects of two i
Externí odkaz:
https://doaj.org/article/981891ea334f4252b89a4c7dd5d3e836